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    Anaerobic pathogenic bacteria associated with fish and fishery products
    (Society of Fisheries Technologists(India),Cochin, 2000) Surendran, P.K.
    Based on the requirements of oxygen for growth and viability, bacteria are divided into Aerobes, Anaerobes, facultative anaerobes and Microaerophilic (vide infra). Those bacteria which can grow only in the absence of oxygen are termed 'anaerobes'. Anaerobes bacteria which are pathogenic are found associated with fish, fishery products and fishery environments. Examples are Clostridium botulinum, Clostridium perfringens (also called C. welchii), Campylobacter jejuni and Campylobacter coli.
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    Antibacterial activity of lactobacillus species against pathogens of seafood origin
    (Society of Fisheries Technologists(India),Cochin, 2003) Nair, P.S.; Surendran, P.K.
    Lactic acid bacteria(LAB) were isolated from seafoods. Among the LAB, Lactobacillus was the predominant genus isolated. The Lactobacillus species identified were Lactobacillus plantarum, L. gasseri, L. buchneri, L. alimentarius, L. fermentum, L. acidophilus, L. animalis and L. reuteri. L. plantarum was the predominant Lactobacillus species in the seafoods tested. The biochemical and antibacterial activity of selected cultures were studied. The antibacterial activity of Lactobacillus cultures were tested against pathogenic bacteria like Listeria monocytogenes, Salmonella typhimurium, Bacillus cereus. Escherichia coli, Staphylococcus aureus, Vibrio choleroe and V. vulnificus. The Lactobacillus cultures showed highest antibacterial activity against L. monocytogenes and B. cereus. The bacteriocins from LAB cultures were active against other LAB cultures. The cherecterization of the antibacterial factor confirmed the presence of bacteriocins in Lactobacillus cultures from seafood.
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    Antibiotic residues in seafood-a hazard
    (Society of Fisheries Technologists(India),Cochin, 2003) Surendran, P.K.
    Wild shrimps, being mainly marine, have no chance of having antibiotic residues. But farmed shrimp used to have antibiotic residues as a consequence of aquaculture practices. Antibiotics used in aquaculture, whether as therapeutic, prophylactic or growth promoter will accumulate in shrimp tissues and exoskeleton. International trade regulations do not permit antibiotic residues in processed fishery products. Instances of rejection/detention of frozen shrimp/scampi in the port of entry of importing countries, due to detection of antibiotic residues are very frequent. The paper reviews the present status of antibiotic residues in shrimp vis-a-vis the trade regulations and discusses the problems faced by seafood processors.
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    Bacteria of sanitary significance in brackish water aquaculture farms and shrimps
    (Society of Fisheries Technologists(India),Cochin, 2003) Kumar, R.; Surendran, P.K.
    Microbial parameters viz., Escherichia coli, coliforms, vibrios and sulphate reducing clostridia of brackish water aquaculture farms and shrimps along with physio-chemical parameters have been investigated. The study covers the brackish watr farms of Ernakulam District (Kerala, India). There were visible variations in the pH, dissolved oxygen, salinity and light penetration in the farm water. Total bacterial count of water, sediment, and the sample of shrimps varied among different farms. Total plate count (TPC) for shrimp was highest followed by sediment and water. Counts for vibrios, coliforms, E.coli, and sulphite reducing clostridia (MPN) in sediment samples also showed the same trend. Counts for vibrios, coliforms, E.coli, and sulphite reducing clostridia in prawn samples were higher than in the water and sediment samples. There was a seasonal variation in the bacterial counts as TPC, E.coli and total coliform counts were higher during monsoon season while the vibrio count was higher during the post-monsoon season. Salinity was maximum during pre-monsoon, whwreas it was less during monsoon period. Dissolved oxygen was 8mg during monsoon period, whereas it was less during pre-monsoon and post-monsoon period.
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    Bacterial microflora associated with cephalopods from southwest coast of India
    (Society of Fisheries Technologists (India), 2010) Lalitha, K.V.; Thampuran, N.
    Cephalopods are believed to be a major and largely untapped source of marine protein. While groundfish landings have remained fairly stable or declined over the past three decades, the cephalopod world catch has increased substantially (Caddy and Rodhouse, 1998), reaching 3.78 million tin 2004 (FAQ, 2006). Squid is by far the major cephalopod species (67%) produced worldwide, but octopus (9.5%) and cuttlefish (16%) are becoming increasingly important (FAQ, 2003). Of the species that are explored world-wide roughly 41% belong to the genera Loligo, Sepia or Octopus, which are predominantly found on the continental shelf (Guerra, 1996). The consumption of cephalopods has recently increased in countries that were not traditionally cephalopod consumers, mainly as chilled and frozen ready meals (Barbosa and Vaz-Pires, 2004). Squid consumption is limited in large parts of the world, especially in North America and northern Europe. On the other hand, considerable amounts of squid are consumed in east and south-east Asia. General handling, processing, preservation and product properties of cephalopods, mainly based on squid which is the major cephalopod species produced, were published by Kreuzer (1984). The microbiology of fresh and spoiling fish has been extensively studied, as reviewed by Liston (1980) and Gram and Huss (1996), but qualitative microbiological data on cephalopods are scarce as autolytic changes are believed to be the main reason for deteriorating sensory quality (LeBlanc and Gill, 1984).
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    Bacteriology of fish and shellfish
    (Society of Fisheries Technologists(India),Cochin, 2000) Surendran, P.K.
    Microorganisms are living creatures which are microscopic in size (i.e., they can be seen only through a microscope). Bacteria are single-celled microorganisms widely distributed in nature. Brief study about this is discussed here.
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    Clostridium botulinum in finfish and shellfish
    (Society of Fisheries Technologists(India),Cochin, 2003) Lalitha, K.V.; Surendran, P.K.
    Clostridium botulinum, an anaerobic Gram positive spore forming bacterium, is a food safety hazard. The distribution of C. botulinum in wild caught and farmed finfish and shellfish in India was investigated. A total of 226 samples of finfish and shellfish were tested. An overall prevalence of 16% was found. The predominant types were type C and D (11%) followed by type B (3%) and type A (1%). Incidence of C. botulinum in wild caught and farmed shellfish was 18% and 23%, respectively. The predominant types were type D (13%) followed by type A (8%) and type C (2%).
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    Contamination by pathogenic bacteria during handling and processing of seafoods
    (Society of Fisheries Technologists(India),Cochin, 2003) Nambiar, V.R.; Surendran, P.K.
    Pathogenic microorganisms gaining access to the seafood during handling and processing are becoming major hazards. The most important pathogens which gain entry into the fish during handling, transportation and transportation and processing are Salmonella app., Vibrio cholerae, Staphylococcus aureus and Listeria monocytogenes. In addition, Enteropathogenic Escherichia coli, Clostrodium perfringens and Bacillus cereus may also contaminate the seafood during handling and processing.
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    Detection of vibrio cholerae by polymerase chain reacrion method
    (Society of Fisheries Technologists(India),Cochin, 2003) Thampuran, N.; Surendran, P.K.
    The food safety and quality control in the seafood processing industry necessitates rapid detection of pathogens. Most of the pathogens occur in the food in small numbers only so that detection becomes very difficult. Some of the pathogens like Vibrio cholerae also exist in the so called "viable but non-culturable" state in the environment so that ordinary biochemical protocol becomes unsuccessful to detect their presence. Molecular methods such as polymerase chain reaction (PCR) has the advantage over the existing biochemical detection method in detection very small numbers of stressed cells of these pathogens and that too in a relatively short time. A PCR method is described to detect Vibrio cholerae in fish by amplifying a 564 bp fragment of the CTX gene.
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    Distribution of Clostridium botulinum in cured fishery products
    (FAO, 1998) Lalitha, K.V.; Gopakumar, K.
    A total of forty cured fish samples procured from local retail markets in and around Cochin were analysed for the moisture content, salt content, water activity (aw) and for the presence of Clostridium botulinum. Wide variations in the salt concentration and moisture level were observed in the cured fish samples examined. Fifty five percent (22140) of the samples had water content in the range of 454%. THe sodium chloride content of the cured fish samples varied between 16- 25% in only 60 percent of the samples. The sodium chloride content of less than 7% was noticed in 8 prawn samples. The aw of the samples varied greatly. Clostridium botulinum was detected in 13% of the cured fish samples and type D was predominant (415) followed by type C (115). Clostridium botulinum spores remain viable at aw level 0.75. The incidence of C. botulinum in cured fish should emphasize the need for adequate brining and drying to protect these products until their final use.
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    Distribution of Clostridium botulinum in finfish and shellfish from Indian waters
    (1999) Lalitha, K.V.; Surendran, P.K.
    Clostridium botulinum, a gram positive spore forming bacterium, is the causative agent of highly lethal food poisoning namely 'botulism' in man. Strains of C. botulinum are classified into seven serotypes (A to G) depending on the serological specificity of the neurotoxin produced. The organism is found naturally in numerous terrestrial and aquatic habitats. The distribution of Clostridium botulinum serotypes in finfish and shellfish collected from onboard fishing vessel and from the retail markets in and around Cochin were examined. A total of 167 samples of finfish and shellfish were tested. An overall prevalence of 16% was found. In freshly caught fish, of the 90 samples tested, 12% harboured C. botulinum. In finfish/shellfish obtained from the retail markets, the overall contamination level was 21% (16/77), it ranged from 16% for marine finfish to 22% for brackishwater finfish, to 30% for shrimp and to 33% for freshwater prawn. Incidence of C. botulinum was high in prawn. Most of the samples harboured type D spores followed by type C, type B and type A. Type E was noticeably absent from the samples tested. 1
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    Distribution of clostridium perfringens in fish and aqauatic environments
    (Society of Fisheries Technologists(India),Cochin, 2003) Lalitha, K.V.; Surendran, P.K.
    Clostridium perfringens has been implicated as the etiological agent in many food poisoning outbreaks. It is a Gram-positive anaerobic spore-forming bacilus. Spores of C. perfringens are widely distributed in soil, sewage, aquatic environments, animal and human intestine, and their presence is usually indicative of sewage contamination. The distribution of C. perfringens in water, sediment and fish/shellfish from brackish water and freshwater environments was investigated. Water, sediment and fish/shellfish samples collected from various locations in three districts of Kerala were screened for the presence of C. perfringens. The study revealed that incidence of C. perfringens was high in sediment samples compared to water samples. In farm sediment samples, occurence of C. perfringens was high (30%), and 22% of the fish/shellfish samples also harboured C. perfringens.
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    E.coli and faecal streptococci in shrimps
    (Central Institude of Fisheries Technology, 2000) Varma, P.R.G.
    E.coli is Gram-negative, rod-shaped non-spore forming bacteria. The primary habitat of E. coli is the intestinal tract of man and a few warm-blooded animals. Therefore, its presence in food is generally considered as an indication of faecal contamination in foods. It is better to process the material hygienically than to remove the contaminated bacteria in the final stage of processing.
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    Effect of temperature on growth and biochemical properties of selected species of pathogenic vibrio
    (Society of Fisheries Technologists(India),Cochin, 1998) Sudha, K.; Thampuran, N.; Surendran, P.K.
    Growth pattern of Vibrio parahaemolyticus, V. vulnificus, V. alginolyticus, V. mimicus and V. harveyi, isolated from fish from the Arabian sea off Cochin was studied at 4, 15, 28+/-2 (room temperature), 37 and 42degree celcius in Trypticase Soy Broth with 3% NaCl. Optimal temperature for the growth of all species was 37degree celcius V. parahaemolyticus and V. alginolyticus exhibited growth at 42degree celcius also. All the species studied grew slowly at 15degree celcius , but failed to grow at 4degree celcius. Twenty important biochemical reactions were also studied at the above temperatures. Observations of the biochemical activity where in accordance with the growth except at 15degree celcius where, although there was growth, most of the biochemical reactions gave negative results.
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    Evaluation of certain factors affecting the total plate count of frozen seafoods
    (Society of Fisheries Technologists(India),Cochin, 1985) Thampuran, N.; Iyer, K.M.
    The total plate count (TPC) is considered to be an important index to determine the hygenic quality of the product. Different parameters that influence the recovery of micro-organisms during bacterial enumeration of frozen seafoods were evaluated. The parameters studied were plating technique, incubation temperature, incubation period and the diluent. The results were statistically analyzed and it was found that spread plate technique yielded higher bacterial count than pour plate technique. An incubation temperature of 30degree celcius was found to facilitate greater bacterial recovery than conventional 37degree celcius. Comparing incubation periods of 24, 48, 72 and 96 h it was found that an incubation period of 48 h was sufficient for frozen marine products.
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    Fundamentals of bacteriology
    (Central Institude of Fisheries Technology, 2000) Sanjeev, S.
    Microorganisms are living things, which are individually too small to see without the aid of microscope. Bacteria (bacterium singular) are widely distributed in nature. They are present in the intestinal tract and body surface of animals, plants, soil, air and the natural waters such as ponds, lakes, rivers and the sea. There are both useful and disease producing bacteria. Useful bacteria bring changes including decomposition of dead tissues of plants and animals. The harmful bacteria cause various types of diseases in man, animals and plants. Bacteria decompose almost all animal and vegetable food products, if they are not properly preserved.
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    Hazard Characterization
    (FAO, 2010) Karunasagar, I.; Radu, S.; Burkhardt, W.; Quiroz, C.C.; Karunasagar, I.; Lalitha, K.V.; Htwe, M.M.
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    Histidine decarboxylase activity of enteric bacteria in fish/shellfish from retail markets of Cochin, India
    (Cochin University of Science and Technology, 2005) Surendraraj, A.; Thampuran, N.
    Histidine decarboxylase activity of Enterobacteriaceae isolates from 104 samples of fish and shellfish samples collected from retail markets of Cochin was studied. The total Enterobacteriaceae count varied from 2.5 to 6.5 log cfu g- 1 among the different fish species. Generic level characterization of 248 enteric bacteria showed that Enterobacter Spp., and Escherichia Spp. were the dominant groups. All the isolates were checked for their ability to decarboxylase histidine and the isolates showing positive reaction from different sample sources were reported. Effect of five different incubation temperatures on the decarboxylase activity of these isolates was also evaluated.
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    Iced storage characteristics of pearl spot (etroplus suratensis) caught from cochin backwaters
    (Society of Fisheries Technologists(India),Cochin, 1985) Surendran, P.K.; Iyer, K.M.
    Iced storage life of pearl spot (Etroplus suratensis) was determined bacteriologically, biochemically and organoleptically. The total aerobic plate count increased from 10^4/g muscle to 10^8/g in 23 days. The total volatile base nitrogen registered gradual increase during storage, while extractable sacroplasmic and myofibrillar proteins decreased. Organoleptically the fish became unacceptable in 10-14 days in ice. The results indicated that pearl spot remained in more or less prime condition in ice for 8-10 days.
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    INCIDENCE AND VIABILITY OF L. MONOCYTOGENES IN SEAFOOD HANDLING AND PROCESSING
    (Food and Agriculture Organization, 1995) Iyer, T.S.G.; Varma, P.R.G.; Gopakumar, K.
    Listeria monocytogenes was absent in all the 361 samples of frozen shrimps taken from the export trade. The organism survives freezing and further storage at -18°C for over two years. In water L. monocytogenes survives 10-30 days at room temperature (28-30°C) and 70-110 days at refrigerated temperature (5-1O°C) depending upon the initial load in the water sample. The process water in seafood processing factories should be chlorinated to a residual level of 10 ppm. to get full protection against L. monocytogenes.